The everything restaurant recipes cookbook41250

If you are having a party, you can make a copycat restaurant recipe that will have your guests swearing you purchased it from the restaurant that made the dish famous.. You can enjoy the

RESTAURANT RECIPES COOKBOOK

Copycat recipes for:

• Outback Steakhouse Bloomin' Onion • Long John Silver's Fish Tacos

• T.G.I Friday's Dragonfly Chicken • Applebee's Baby Back Ribs

• Chili's Grill & Bar Molten Chocolate Cake … and hundreds more!

Becky Bopp

Copyright © 2011 by F+W Media, Inc All rights reserved.

This book, or parts thereof, may not be reproduced in any form without permission from the publisher; exceptions are made for brief

excerpts used in published reviews.

An Everything® Series Book.

Everything® and everything.com® are registered trademarks of F+W Media, Inc.

Published by Adams Media, a division of F+W Media, Inc.

57 Littlefield Street, Avon, MA 02322 U.S.A.

www.adamsmedia.com

ISBN 10: 1-4405-1125-X ISBN 13: 978-1-4405-1125-7 eISBN 10: 1-4405-2509-9 eISBN 13: 978-1-4405-2509-4 Printed in the United States of America.

10 9 8 7 6 5 4 3 2 1

Library of Congress Cataloging-in-Publication Data

is available from the publisher.

This publication is designed to provide accurate and authoritative information with regard to the subject matter covered It is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional advice If legal advice or other expert assistance is required, the services of a competent professional person should be sought.

— From a Declaration of Principles jointly adopted by a Committee of the American Bar Association and a Committee of

Publishers and Associations

Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks, including the

restaurant and recipe names used in this book Where those designations appear and F+W Media was aware of a trademark claim, the designations have been printed with initial capital letters All rights to these trademarks are reserved by the various corporations that own these rights.

This book is available at quantity discounts for bulk purchases.

For information, please call 1-800-289-0963.

THE EVERYTHING® RESTAURANT RECIPES COOKBOOK

Dear Reader,

Trying to create your favorite restaurant foods at home can be fun and save you a lot of money in thesetough economic times Most of us cannot afford to eat out as much as we used to, so I've beensearching for ways to make foods that I enjoy the most at home and share them with you I live in atown with no stoplights or drive-thru windows, so fast food is not readily available to me When I gethungry for a particular type of food, my only option is to go to the grocery store and figure out what Ineed to make it at home That has been the inspiration for this book; the recipes are arrangedaccording to food cravings If you are in the mood for Italian, you can find popular dishes on the menu

at Olive Garden, Romano's Macaroni Grill, and Buca di Beppo Want something from your favoritebar and grill? There is a nice selection of recipes from Applebee's, Chili's, and T.G.I Friday's Don'tforget dessert We often skip it when dining out, but now you can have your cake and eat it, too! Hopeyou enjoy exploring these recipes and make some great restaurant meals at home for your family andfriends

Welcome to the EVERYTHING® Series!

These handy, accessible books give you all you need to tackle a difficult project, gain a new hobby,comprehend a fascinating topic, prepare for an exam, or even brush up on something you learned back

in school but have since forgotten

You can choose to read an Everything® book from cover to cover or just pick out the information youwant from our four useful boxes: e-questions, e-facts, e-alerts, and e-ssentials We give youeverything you need to know on the subject, but throw in a lot of fun stuff along the way, too

We now have more than 400 Everything® books in print, spanning such wide-ranging categories asweddings, pregnancy, cooking, music instruction, foreign language, crafts, pets, New Age, and somuch more When you're done reading them all, you can finally say you know Everything®!

Answers to common questions

Important snippets of information

Urgent warnings

Quick handy tips

PUBLISHER Karen Cooper

DIRECTOR OF ACQUISITIONS AND INNOVATION Paula Munier

MANAGING EDITOR, EVERYTHING® SERIES Lisa Laing

COPY CHIEF Casey Ebert

ACQUISITIONS EDITOR Lisa Laing

SENIOR DEVELOPMENT EDITOR Brett Palana-Shanahan

EDITORIAL ASSISTANT Ross Weisman

EVERYTHING® SERIES COVER DESIGNER Erin Alexander

LAYOUT DESIGNERS Colleen Cunningham, Elisabeth Lariviere, Ashley Vierra, Denise Wallace

Visit the entire Everything ® series at www.everything.com

To Jesse for helping me finish what I started.

Introduction

1 Creating the Restaurant Feeling at Home

Become a Restaurant Detective

Appliances and Cookware

Stocking the Pantry

4 Soups, Stews, and Chilis

5 Salads and Sandwiches

6 Fast Food and Treats

Appendix A: Recipe List by Restaurant Name

Appendix B: Restaurant and Copycat Recipe Websites Appendix C: Healthier Substitutions and Conversions

I'd like to thank my loyal fans on hubpages for their comments and feedback through the years Thankyou to my editors at Adams Media who found me online and helped me through the writing process.Encouragement and support came from both family and friends I am truly blessed and grateful to all

AMERICAN FAMILIES LOVE TO go out to eat at their favorite restaurants; however, surveys haveshown that people are spending less money than ever at restaurants due to budget restrictions and adeclining economy If you are one of those people, why not surprise your family and friends with theirfavorite restaurant dish by making it at home in your own kitchen?

This book will pay for itself the first time you use it because you can cook at home for a fraction ofthe cost of dining out You will find step-by-step instructions for all those amazing dishes that drawpeople into restaurants, and you will be sure that the food was cooked under hygienic conditions

since you will be making it yourself

You don't have to be a master chef to prepare these meals All the recipes in this book use basicingredients that can be found in any grocery store There is no need to buy any fancy equipment, sincethe cooking techniques are simple

In this book, you will find tips on how to create the restaurant feeling at home You'll get a list ofbasic cookware and appliances you need to have in your kitchen as well as how to stock your pantry

to prepare some amazing dishes There will be a primer on how to choose the best and freshest

ingredients You will also learn the basic cooking terms and techniques used in this book Other keyfactors to be discussed in creating a restaurant atmosphere at home are setting an inviting table andpresenting the food in the most appealing way

Another benefit of The Everything ® Restaurant Recipes Cookbook is the ability to alter dishes to

your own tastes and dietary guidelines Restaurant foods contain more fat, salt, and sugar than weshould have in our diets You may use these recipes and make your own substitutes for a lower

calorie or sugar free meal Since you already know in advance what the dish is supposed to taste like,you know you will enjoy it before you start cooking

Portion control is a huge issue in the restaurant industry today Every meal is served on a giantplate with the thought that more is better Most diet books recommend that when dining out you eatonly half the portion of an entrée and put the rest in a box to go Cooking at home allows you to

control the amount of calories you consume Plus, you can take a break from the meal and have

dessert and coffee several hours later, which is something you cannot do in a restaurant

Recipe cloning can be a fun activity in which the whole family can participate You will be able toprepare dishes from several different restaurants in one sitting Let the children pick an appetizerfrom T.G.I Friday's, Dad can choose his favorite dish from Outback Steakhouse, and Mom can choose

a dessert — everyone will be happy with the meal — because this book will add a variety of

restaurant recipes to your cooking repertoire

CHAPTER 1Creating the Restaurant Feeling at Home

Many families eat out about three times per week If you have a large family or even a small familywith big eaters, you know that the cost of this adds up quickly With prices rising in all areas of retail,

it can be a good idea to have a less costly alternative to dining out Your family will truly appreciatethe effort you make to get a restaurant-quality recipe to serve for everyday meals In most cases,restaurant recipes have taken a lot of years to perfect, but you can have them, tried and true, to serve

up piping hot to your family

Become a Restaurant Detective

Wherever your tastes lie, it is no longer difficult to find out the ingredients in most restaurant recipes.With a little detective work and a quick visit to the local grocery store, you can be serving up adinner that no one will be able to resist You will be amazed at the savings you will accumulate whenyou use a copycat restaurant recipe instead of dining out

If you are having a party, you can make a copycat restaurant recipe that will have your guests

swearing you purchased it from the restaurant that made the dish famous You can enjoy the attentionyour cooking will bring when you decide to make a copycat restaurant recipe for your next party orpotluck dinner

Just because you cook your own food doesn't mean it can't be as delicious as a five-star restaurant;all you need are a few simple tools You don't have to be a master chef to cook like one, either Theequipment needed to prepare the recipes in this book are broken into appliances, cooking gadgets,cookware, and bakeware You will also learn the terms and techniques needed to make a wonderfulrestaurant-quality meal

Appliances and Cookware

Appliances

These appliances will provide the greatest convenience and versatility in your kitchen:

Electric mixer — A portable handheld mixer will do well for all of the recipes in this

book

Blender — This kitchen helper cuts time instantly by blending, chopping, and puréeing

foods

Deep fryer — A small Fry Daddy is the best at regulating the temperature of the cooking

oil when deep frying meats or vegetables

George Foreman Indoor Grill — This is a great time saver in the kitchen when grilling

any kind of meat, since both sides cook at once

Microwave oven — As ubiquitous as they are, you can rely on them for quick thawing and

heating jobs in the kitchen

Cooking Gadgets

A good cook knows that a good-quality set of knives can accomplish more in the kitchen than anyelectronic device These are the knives that you will need:

A chef's knife that has a broad, tapered shape, which can easily be rocked over ingredients

A bread knife, which has a serrated edge that makes it perfect for cutting through crusts

A paring knife has a short blade that is used for peeling, trimming, coring, and seeding

vegetables

Cooking in the kitchen can be fun, but it is a spot for potential accidents There are some basic safetyrules you should follow to make your cooking experience more enjoyable: The kitchen is not theplace to go barefoot; it is important to understand your tools and how to handle them properly; readthe instructions on how to use your appliances

Pizza cutter

Rolling pin

Set of measuring cups

Set of measuring spoons

Set of mixing bowls

Cookware

You'll also need the following pieces of cookware:

Saucepans with lids (small, medium, and large)

Stockpot (large enough to make soup for your family)

Cast-iron skillet (for using in the oven)

Rectangular sheet cake pan

Roasting pan with a rack

Pizza pan

Stocking the Pantry

Cooking is much easier when you know what you've already got on hand and aren't running to thegrocery store every time you want to fix a meal Having a well-stocked pantry is a cook's secretweapon Here is a list of basic ingredients that should be in your pantry Of course, you can adjustitems on the list to suit your family's likes and dislikes

Herbs and Spices

If you've spent any time in the spice aisle at the supermarket lately, you know how expensive

spices are A little bottle will set you back a couple of bucks Therefore, it is recommended that youbuy seasoning blends Some of the most common and widely used flavors are:

Barbecue seasoning, which contains a variety of spices that are good sprinkled onto meatbefore grilling, roasting or broiling

Cajun seasoning is a blend of red pepper, garlic, onion, salt, and pepper used to add a hottaste to any dish

Italian seasoning is a favorite mix of basil and oregano useful in most pasta dishes

Lemon pepper seasoning adds flavor to poultry and vegetables

Mexican seasoning contains a mixture of peppers, garlic, salt, and cumin suitable for tacos,fajitas, and enchiladas

A great way to stock your pantry with spices is to buy one or two new ones each time you goshopping and buy fresh herbs only when needed

Packages of dried onion soup mix

Packages of salad dressing mix

Soy sauce

Soups in a can (cream of mushroom, chicken, celery)

Steak sauce

Sweet and sour sauce

Teriyaki sauce

Vinegar (red, rice, and balsamic)

Wine (red and white suitable, for drinking)

Worcestershire sauce

Basic Grocery Items

You also need some essential grocery items, things you will find yourself using over and over inmyriad recipes These kitchen basics include:

Beans (a variety of canned and dried)

Meats (canned tuna, chicken, crab, and clams)

Olives (black and green)

Pastas (a mixed variety)

Rice (white, long grain, wild, brown)

To bake like the best restaurants, you need to keep some baking basics in your pantry, including:

Cake mixes, brownies, and frostings

Fixings for ice cream sundaes

Boneless, skinless chicken breasts

Bread and pizza dough

Ground beef

Steaks

Stew meat

Vegetables (broccoli, spinach, sliced green peppers)

With all these things on hand, you can put together a tasty and beautifully presented restaurant

copycat meal in just a few minutes The only thing you'll have to worry about is which recipe youwant to try next

Choosing Ingredients

Cooking from scratch always tastes better Restaurant chefs seek out the freshest ingredients they canfind and so should you Skip the prepackaged items whenever you can Generic brands may offer alower price, but be careful to check out the quality and flavor — you may not be satisfied with thefinal taste of the dish By upgrading your choices, you can turn an ordinary meal into somethingspecial For example, instead of using plain iceberg lettuce try romaine or a spring mix, and don'tsettle for boring American cheese Experiment and try new flavors

Meats

Red meats should have a rosy bloom and poultry should look plump and moist Meat packagesshould be firmly wrapped, with no leaking or excess moisture Check expiration dates and packagelabeling to make sure that the meat is fresh and has been handled properly Refrigerate meats as soon

as they are purchased Price is not always a reflection of quality; don't assume that the most expensivemeat is the best

Chicken

You can buy a whole chicken or in any variety of precut packages The key to cooking with chicken

is to be careful to avoid cross contamination and the risk of salmonella Wash your hands and thechicken before cooking Keep the uncooked chicken away from everything else on the kitchen counter.Use a separate cutting board and knife just for the uncooked chicken and do not use those same

utensils for anything else Clean anything the chicken touches thoroughly If you follow these

precautions, cooking with chicken is perfectly safe

Beef

According to the USDA, ground beef cannot contain more than 30 percent fat by weight, so all ofthe packages will state their fat content Get to know your butcher, and when London Broil or otherroasts go on sale, have him grind it up for you to get premium ground beef at a reduced price

How do you tell a great steak from a regular steak? The things to look for when buying a steak arethe grade and the cut Grade refers to the age of the animal and the marbling of the meat The USDAgrades the best steaks as prime, followed by choice and select When selecting a steak, always take alook at the marbling or streaks of fat running through the meat You want thin streaks that produce thebest flavor Cuts of steak are taken from different sections of the animal: The rib produces rib roast,back ribs, and rib eye steaks; the short loin produces the tastiest steaks like the T-bone, Porter-house,

New York Strip, and the best cut of tenderloin.

Always thaw meat in the refrigerator for maximum safety Also, look for the safe handling label onpackages of raw meat It will tell you how to safely store, handle, and prepare meat and poultry

Pork

All pork found in retail stores is inspected by the USDA When buying pork, look for cuts with arelatively small amount of fat over the outside and with meat that is firm and grayish pink in color.For the best flavor, the meat should have a small amount of marbling There are four basic cuts intowhich all other cuts are separated: the leg, side, loin, and shoulder From those cuts, you get the

bacon, ground pork for sausage, ribs, roasts, chops, and ham

Bananas are sold in any stage of ripeness and should be stored at room temperature

Berries should separate easily from their stems Keep them refrigerated

Melons that have a sweet aromatic scent should be chosen A strong smell indicates thatthey are overripe

Oranges, grapefruits, and lemons are sold when they are ripe You may store them in therefrigerator for 2–3 weeks

Beans that are brightly colored and crisp are the best to select.

Broccoli heads that are light green and yellowing should be avoided

Cabbage should have bright leaves without brown spots

Cauliflower with withered leaves and brown spots should not be chosen

Celery stalks should have firm crisp ribs

Cucumbers should be firm and not have soft spots

Peas that are shriveled or have brown spots should be avoided

Peppers that are crisp and bright colored should be chosen

Spinach leaves should be crisp and free of moisture

Take the time to talk to the people in the produce department at the supermarket They will be able totell you when the trucks come to the store so that you will know when the freshest products are put out

on the shelves

Cooking Terms and Techniques

Success in the kitchen starts with an understanding of cooking vocabulary, and good technique is thekey to cooking a great restaurant-quality meal

Most ingredients are cut into smaller pieces before being used in a recipe Sometimes you want thepieces uniform in shape and size; other times it doesn't matter Here are the basic cutting techniques

Chopping refers to simply cutting into smaller pieces It's a larger cut than a dice or a mince and

doesn't have to be uniform To chop vegetables, keep the tip of the chef's knife on the cutting boardand cut uniformly down through the vegetable with a rocking motion Feed the item being choppedtoward the blade, keeping your fingers curled tight

Dicing is a cube that is usually ¼ ″–¾″ square To dice something, cut it into panels in the

thickness you want your dice to be Stack the panels and cut uniform matchsticks in the width youwant your dice to be Then line your sticks and cut them into a dice

Mincing is a very thin cut of food To mince, chop it roughly on a cutting board Gather up the

pieces in a pile Position your knife above the pile Keeping the tip touching the cutting board,

repeatedly raise and lower the length of the blade down through whatever you're mincing, moving theblade in an arc

Grating gives food a very fine texture and can be done with a box grater or handheld grater.

Julienne simply means to cut something into long strips This is usually done with vegetables.

Slicing is when you cut completely through an object such as meat, fruit, vegetables, cheese, or

bread

Zesting is the process of removing the outer portion of a citrus fruit peel.

Knife maintenance is a necessary skill because a sharp knife is a safe knife It is an essential kitchentool, which must be properly maintained in order to keep it in perfect working order Take the time tosharpen your knives because a dull knife will slip and cause you to cut yourself

There are various techniques for preparing meat and vegetables for cooking Here are the basicterms you will need to know to make the recipes in this book

Al dente means “to the tooth” in Italian, and is a term for pasta indicating that it is cooked

just enough to maintain a firm texture

Basting is to moisten food during cooking with pan drippings or a sauce to prevent drying

and add flavor

Blanching is to slightly cook food in boiling water.

Braising is the recommended cooking method for tough cuts of meat, where they are cooked

slowly in a small amount of liquid

Brining is to soak food in salted water.

Broil means to cook food below direct heat.

Butterfly is to split foods down the middle without completely separating the halves.

Deep fry is to cook food in enough hot oil to cover the food until it is crispy.

Marinate means to stand food in a liquid in order to enhance the flavor and tenderize.

Poaching involves cooking a food by submerging it in simmering liquid.

Roasting is a method used to cook food in an oven.

Searing involves browning meat quickly on high heat to seal in the juices.

Simmer means to cook a food in liquid kept just below the boiling point.

Sauté is to cook or brown food in a small amount of cooking oil.

Steaming is the process of cooking food in the vapor given off by boiling water.

Stew means to cook food in liquid in a covered pot for a long time, until tender.

Stir-frying is an Asian method of quickly cooking small pieces in hot oil while stirring

constantly

Food Presentation

Whenever you go to an awesome restaurant, the vibes around that place become as important as thequality of the food served in determining whether or not you have a fulfilling experience Rememberthat food presentation and table setting is of utmost value when serving a restaurant copycat meal

Garnishes

The ingredients in the dish can pull double duty as garnishes Save some fresh chopped herbs

required in the dish to add just before plating Use diced tomatoes or green onions on top of a dish.Shredded or shaved cheeses add a nice touch to almost any dish

Plating

There are several types of plating techniques restaurants use, including:

Pie style is where the plate is divided with a section for the protein, starch, and vegetables

The half-and-half style of plating is where the main dish is on one side of the plate with theaccompaniments located on the other

Vertical plating is where you build the plate upward, usually with the protein on the bottomand the side dishes on top

Family style plating is where the food is served on large platters meant to be shared

Soup is such an inexpensive food to make at home Why not splurge on some fancy oven-proof soupbowls to give a meal that special restaurant feeling with melted cheese on top?

Presenting Desserts

To showcase your beautifully created restaurant desserts, serve them in individual glass drinkingglasses A small wine glass layered with cake and ice cream or fruit and yogurt makes a nice

presentation Dessert shots are all the rage in the restaurants right now Small sweet treats is a trendthat's found its way onto dessert carts all over America Little mini parfaits, sundaes, and layeredcakes in shot glasses can easily be adapted for the home cook It is time to raid your bar and fill thoseshot glasses with dessert Small juice glasses also work well serving small-sized after-dinner treats

CHAPTER 2Breakfast and Brunch

Bob Evans Sausage Gravy

Cinnabon Cinnamon Rolls

Cracker Barrel Apple Streusel French Toast

Cracker Barrel Fried Apples

Cracker Barrel Ham and Red Eye Gravy

Cracker Barrel Hash Brown Casserole

Denny's Country Fried Steak

Denny's Country Gravy

Denny's Pancake Puppies

IHOP Chicken Fajita Omelette

IHOP Colorado Omelette

IHOP Harvest Grain and Nut Pancakes

IHOP Loaded Country Hash Brown Potatoes

IHOP New York Cheesecake Pancakes

IHOP Stuffed French Toast

McDonald's Yogurt Parfait

McDonald's Breakfast Burrito

McDonald's Steak, Egg, and Cheese Bagel Sandwich

Starbucks Bran Muffins

Bob Evans Sausage Gravy

This simple milk gravy will give you all the flavors of a country breakfast, and is served with the

1 Crumble and cook sausage in a large skillet over medium heat until browned.

2 Stir in flour until dissolved

3 Gradually stir in the milk

4 Cook gravy until thick and bubbly Cook for about 5–7 minutes stirring constantly

5 Season with salt and pepper

6 Serve over hot biscuits

Bob Evans in the Supermarket

Bob Evans Restaurants has many great lines of grocery products in your local supermarket If youlove their farm-fresh flavor, you can now buy their signature meat and side dishes to take home andcook in your kitchen There are refrigerated side dishes, microwaveable sandwiches, and frozenhome-style entrées to choose from

Cinnabon Cinnamon Rolls

These breakfast sweets are easy to make since the recipe uses prepared pizza dough They are sure

to become a family favorite.

INGREDIENTS | YIELDS 12

1 tube refrigerated pizza dough

Filling

1 cup brown sugar

2½ tablespoons ground cinnamon

1/3 cup softened butter

Icing

4 tablespoons softened butter

3 ounces cream cheese

1½ cups powdered sugar

½ teaspoon vanilla extract

1/8 teaspoon salt

1 Preheat the oven to 400°F and lightly grease a large baking dish

2 Spread the pizza dough out on a lightly floured surface

3 To make the filling, combine the brown sugar and cinnamon in a bowl Set aside

4 Spread the butter all over the dough

5 Sprinkle the brown sugar and cinnamon mixture evenly over the surface of the dough Rollthe long side of the dough up like you would a jelly roll

6 Cut dough into 12 even slices and line up in a baking dish Bake rolls for 15 minutes, oruntil golden brown

7 While the rolls are baking, combine the icing ingredients Blend well with an electric mixeruntil fluffy Spread the icing over the warm rolls

Cracker Barrel Apple Streusel French Toast

This recipe is a nice variation of the basic French toast You may use any kind of flavored fresh

bread from the bakery if you do not want to make your own bread.

INGREDIENTS | YIELDS 2 SMALL LOAVES

2½ cups Bisquick baking mix

½ cup flour

2 teaspoons apple pie spice

4 beaten eggs

1 (21-ounce) can apple pie filling

1 cup apple sauce

¾ cup brown sugar

2/3 cup cooking oil

2 eggs

1 Preheat oven to 350°F Grease and flour 2 small loaf pans.

2 In a large bowl, combine baking mix, flour, and apple pie spice

3 In another large bowl combine 4 eggs, apple pie filling, apple sauce, ½ cup of the brownsugar, and oil Add this to flour mixture and stir until moistened

4 Divide batter evenly between prepared pans Top each loaf with remaining brown sugar

5 Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean

6 Cool in pans on wire rack for 10 minutes Remove from pans and cool completely on wirerack Wrap and store overnight for easier slicing

7 In a small bowl, beat the 2 eggs Cut the bread in thick slices

8 Dip each slice of bread in the egg

9 Fry on a griddle until golden brown on each side

Cracker Barrel Anniversary

As part of its fortieth anniversary, Cracker Barrel Old Country Stores announced a special limitedtime only menu featuring two new breakfast items, and the Apple Streusel French Toast is one ofthose items

Cracker Barrel Fried Apples

These are a popular breakfast side dish at Cracker Barrel The fried apples are also great with

pork chops, and can be used on top of pancakes or ice cream.

1 Do not peel the apples Slice the apples into slices about ½″ thick

2 Melt the butter in a skillet over medium heat

3 Add the apples and sugar to the skillet

4 Place a lid on the skillet and cook for 20 minutes, or until the apples are tender and juicy.

5 Sprinkle with cinnamon and nutmeg before serving

Cracker Barrel Ham and Red Eye Gravy

Cracker Barrel uses country ham This is a lighter and less salty version of the original.

1 Melt margarine in a skillet over medium heat

2 Add the ham and fry for 6–8 minutes until done Remove ham from skillet

3 Add coffee and water to the ham juice

4 Bring to a boil Serve the gravy over the ham steak

Cracker Barrel Hash Brown Casserole

This is a wonderful breakfast side dish at Cracker Barrel that can be served any time of the day.

Make it ahead of time and put it in the oven an hour before you plan to eat.

INGREDIENTS | SERVES 6

1 pound frozen hash browns

¼ cup margarine

1 (10-ounce) can cream of chicken soup

½ pint sour cream

¼ cup peeled and chopped onion

1 cup grated Cheddar cheese

½ teaspoon salt

1/8 teaspoon pepper

1 Preheat oven to 350°F

2 Spray a large baking dish with cooking spray.

3 Mix all the ingredients together in a bowl

4 Place combined ingredients into the baking dish

5 Bake for 45 minutes, or until brown on top

The Cracker Barrel Chain

The Cracker Barrel restaurant chain has a southern-themed country store at each location with rockingchairs on the front porch The menu consists of southern comfort food, and breakfast is served all day

Denny's Country Fried Steak

Denny's serves this golden, fried chopped beef steak smothered in a rich country gravy.

¼ cup vegetable oil

1 Tenderize the meat by pounding it with a mallet or the bottom of a heavy skillet

2 Stir together the flour, salt, paprika, and pepper in a shallow dish

3 Put the buttermilk in a separate dish

4 Dredge steaks in the flour mixture, dip into the buttermilk, and dip again into the flour

mixture

5 Heat the oil in a large skillet over medium-high heat

6 Cook the steaks 5 minutes on each side

7 Serve with Denny's Country Gravy, if desired

The History of Chicken Fried Steak

The origins of chicken or country fried steak are unknown, but it is closely associated with southerncuisine and hospitality The meat consists of a cheap cut of beef steak, which is pounded andtenderized It is then coated with seasoned flour and pan fried in hot oil.

Denny's Country Gravy

This traditional milk gravy is made in the same skillet that the country fried steak is cooked in.

The pan drippings give the gravy its unique flavor.

INGREDIENTS | YIELDS 2 CUPS

2 tablespoons vegetable oil

2 tablespoons flour

2½ cups milk

¼ teaspoon salt

½ teaspoon pepper

1 Use the same pan that you cooked the Denny's Country Fried Steak in to make the gravy

2 Heat the oil and whisk in the flour

3 Stir constantly for about 5 minutes, or until light brown

4 Whisk in the milk a little at a time until the mixture thickens

5 Salt and pepper the gravy to taste

Denny's Pancake Puppies

If you like fresh donut holes then you will definitely like these little bite-sized pancake balls rolled

in powdered sugar Serve with a small bowl of syrup for dipping.

INGREDIENTS | SERVES 6

Vegetable oil, for frying

1 cup Aunt Jemima Original Pancake Mix

1/3 cup milk

1 egg

½ cup chopped dried blueberries

1 tablespoon finely chopped white chocolate chips

Powdered sugar, for dusting

1 Preheat oil in a deep fryer.

2 In a medium bowl, combine pancake mix, milk, and egg

3 Add blueberries and chocolate chips and stir

4 Let the batter sit for 10 minutes to thicken

5 When the oil is hot, use an ice cream scoop coated with oil to make a batter ball, and drop

it into the hot oil

6 Cook for 2½–3 minutes, or until the batter is dark brown

7 Drain on paper towels and coat with powdered sugar

IHOP Chicken Fajita Omelette

Everywhere you look on the menu these days you see fajitas There are fajita burritos, fajita nachos, and now fajita omelettes This is a great recipe to use leftover fajita fixings.

INGREDIENTS | SERVES 1

2 eggs

1 teaspoon water

½ cup leftover fajitas (chicken, onions, and peppers)

½ cup Mexican cheese, shredded

¼ cup salsa

1 In a small bowl, beat eggs and water together

2 Pour egg mixture in a medium skillet and cook over medium heat for 1–2 minutes until theegg starts to set

3 Add the chicken, peppers, and onions

4 Fold the omelette in half Turn heat off

5 Top with cheese and salsa

6 Cover skillet with a lid and let it sit until the cheese melts

IHOP Colorado Omelette

Although IHOP is famous for its pancakes, they offer eight different types of omelettes The

Colorado is a very meaty omelette.

INGREDIENTS | SERVES 2

2 tablespoons butter

¼ cup diced onion

¼ cup diced green pepper

1/8 cup water

4 eggs

¼ teaspoon salt

¼ cup diced tomatoes

¼ cup cooked and diced bacon

¼ cup cooked and diced ham

¼ cup cooked and sliced sausage links

¼ cup diced deli roast beef

¾ cup shredded Cheddar cheese

1 In a skillet on medium heat, melt butter Add onions and green peppers to the skillet

2 In a mixing bowl, add water, eggs, and salt Stir and beat well

3 Pour egg mixture into the skillet and cook for 1–2 minutes to let the egg set Add tomatoesand all the meats plus ½ cup of cheese

4 Fold the omelette in half and top with remaining cheese

5 Serve with salsa and sliced green onions

IHOP Harvest Grain and Nut Pancakes

IHOP offers this healthier option to traditional pancakes Instead of using regular pancake syrup, keep a supply of your favorite jams and jellies on hand Pie fillings in the can are another nice

alternative to put on top of your pancakes.

INGREDIENTS | SERVES 8

¾ cup rolled oats

¾ cup whole-wheat flour

1 teaspoon baking powder

2 teaspoons baking soda

3 tablespoons chopped walnuts

1 Preheat a skillet or griddle on medium heat and spray with cooking oil Grind oats in a foodprocessor or blender until a fine consistency

2 In a medium bowl, combine flour, oats, baking powder, baking soda, and salt In anotherbowl, combine buttermilk, egg, oil, and sugar and mix with an electric mixer until smooth

3 Combine the dry ingredients with the wet ingredients and mix Add the nuts and mix

4 Add 1/3 cup of batter onto a hot griddle or skillet and cook for 2–4 minutes per side, untilbrown

IHOP Loaded Country Hash Brown Potatoes

This recipe is a skillet hash filled with meat and cheese It is a great way to use leftover baked

potatoes.

INGREDIENTS | SERVES 2

2 cold baked potatoes

½ cup cooking oil

2 teaspoons Lawry's Seasoned Salt

½ cup of cooked and diced breakfast meat

¼ cup cooked and diced onion and green peppers

½ cup of shredded American cheese

1 Dice the potatoes and leave the skin on

2 Heat oil in a frying pan over medium heat

3 Add the potatoes to the pan and season with salt

4 Put in the cooked meat, onions, green peppers and top with cheese

5 Cover with a lid and simmer for 6–8 minutes, until the potatoes are warm and the cheese ismelted.

Potato Variations

These were a LTO (Limited Time Offering) on the menu at IHOP and came in 3 varieties Ham,Swiss & Mushroom Browns were loaded with sautéed mushrooms, diced ham, and melted Swiss andParmesan cheese and topped with green onions Jack, Cheddar & Bacon Browns were stuffed withchopped hickory-smoked bacon and melted Cheddar and Monterey jack cheeses and topped with sourcream and green onions Country Sausage Browns were overflowing with pork sausage links,cheddar cheese, and grilled onions and topped with creamy country gravy

IHOP New York Cheesecake Pancakes

The New York Cheesecake Pancakes are a new item on the menu and have become one of their most popular signature pancakes Top these pancakes with strawberry jam, whipped cream, or

maple syrup.

INGREDIENTS | YIELDS 15 PANCAKES

1 (8-ounce) package cream cheese

2 cups Bisquick mix

½ cup graham cracker crumbs

¼ cup sugar

1 cup milk

2 eggs

1 Slice the cream cheese into 4 pieces and freeze overnight

2 The next day, preheat a skillet or griddle on medium high

3 In a large bowl, combine all the other ingredients

4 Cut the frozen cream cheese into bite-size pieces and add to the batter

5 Spray a skillet or griddle with cooking spray

6 Add 1/3 cup of batter and cook about 2 minutes per side until done

IHOP Stuffed French Toast

Using prepared cheesecake filling makes a quick and simple recipe that tastes amazingly similar

to the stuffed French toast served at IHOP.

1 (24.2-ounce) tub Philadelphia Ready to Eat Cheesecake Filling

Fresh strawberries or canned strawberry pie filling, for garnish

Whipped cream, for garnish

1 Slice bread into 1″-thick slices

2 Beat eggs in a bowl with milk

3 Dip the bread slices into the egg batter

4 Add a few pats of butter to a skillet and allow it to melt

5 Fry bread 2–3 minutes on each side until slightly brown

6 Put a few tablespoons of the cheesecake filling on one piece of the toast

7 Top with another slice

8 Garnish with sliced strawberries or canned strawberry pie filling Top with whipped

cream

McDonald's Yogurt Parfait

This is a healthy option for a quick breakfast on the run Make these up ahead of time and store in the refrigerator Place the granola is a separate bag and you can top it when ready to eat.

INGREDIENTS | SERVES 4

4 cups vanilla yogurt

2 (10-ounce) packages thawed sliced strawberries

1/3 cup thawed frozen blueberries

½ cup crunchy granola

1 Pour ½ cup of yogurt into a cup

2 Top with ½ cup of strawberries

3 Add 1 tablespoon of blueberries.

4 Pour ½ cup of yogurt over the fruit

5 Top the yogurt with granola, and serve

McDonald's Breakfast Burrito

Now you can get your fast food breakfast craving at home using this recipe, which can be modified

according to your tastes.

INGREDIENTS | SERVES 4

4 ounces pork sausage

4 teaspoons minced onion

½ tablespoon minced mild green chilies

4 beaten eggs

Salt and pepper, to taste

4 (8″) flour tortillas

4 slices American cheese

1 Preheat a skillet over medium heat

2 Add sausage and onion to the skillet and sauté for 3–4 minutes, or until the sausage is

browned

3 Add the chilies and sauté for 1 minute more

4 Pour eggs into the pan and scramble with the sausage, onion, and chilies Season with saltand pepper

5 Heat tortillas in the microwave on a moist paper towel for 1 minute

6 Add the egg mixture and cheese to the tortilla and roll into a burrito

The First Fast Food Breakfast

McDonald's pioneered the breakfast fast food concept with the introduction of the Egg McMuffin in1972

McDonald's Steak, Egg, and Cheese Bagel Sandwich

McDonald's currently serves only two types of bagel sandwiches Since you are making them at

home, you can put whatever you like on them such as ham, bacon, or sausage and switch the

cheese to Monterey jack or Swiss.

INGREDIENTS | SERVES 2

1 beef cube steak, cut into 2 pieces

2 tablespoons Worcestershire sauce

1½ teaspoons garlic salt

1 teaspoon minced onion

2 tablespoons butter

2 split bagels

2 eggs

2 slices American cheese

1 Place the steaks in a plastic bag with the Worcestershire sauce, garlic salt, and onion

2 Cook the steak on a George Foreman indoor grill for about 5 minutes, or until done

Remove

3 Butter the insides of the bagel and toast on the grill

4 Whisk the eggs in a small bowl

5 Spray a skillet with nonstick spray and cook the eggs

6 Once the egg has set, fold in half like an omelette and cut into 4 equal pieces

7 Place the steak on the bottom of a bagel half, add egg and cheese, then top with the otherhalf of the bagel

Starbucks Bran Muffins

This recipe is a healthy muffin just like the ones served at your favorite coffee shop Combine it

with yogurt and fruit for a full breakfast meal.

INGREDIENTS | YIELDS 24 MUFFINS

½ cup chopped dried apple

½ cup dried cherries

1 cup boiling water

½ cup softened unsalted butter

1 cup sugar

½ cup honey

2 large eggs

2 cups buttermilk

½ cup walnut pieces

1 Preheat oven to 400°F Line a muffin tin with baking cups

2 In a small bowl, stir flour, baking soda, and salt

3 In another bowl, combine bran cereal and dried fruit with the boiling water

4 In a large bowl, beat butter until creamy Gradually beat in sugar, honey, and eggs

5 Add the buttermilk to the butter mixture and beat in Then add the flour mixture, then branmixture, and the walnuts

6 Divide the batter into the lined muffin tins

7 Bake muffins for 20 minutes

Starbucks: More Than Just Coffee

Starbucks started business as a coffee bean roaster and retailer in the early 1970s and has become thelargest coffeehouse company in the world The expansion brought with it a line of food products thatincludes salads, sandwiches, pastries, and snacks